Bocheng Monggo is a popular street food in Malabon, Metro Manila, Philippines made with glutinous rice dough filled with sweetened green mung beans then deep fried and coated with melted brown sugar.
- 3 cups glutinous rice flour
- 250 ml water
- 3/4 cup brown sugar
- oil, for deep frying
Mung Bean Filling
- 1 cup green mung bean
- 1/4 cup condensed milk
- 3/4 cup sugar
- 1/4 cup flour
- Prepare the filling. Soak mung beans overnight then the next day fully drain the mung beans.
- Place mung beans in a pot, pour water until all beans are well covered. Bring to a boil the reduce heat and cook until tender, add water if needed.
- Add the sugar, condensed milk and flour, using a stick blender, blend the mixture until incorporated but not too fine leave a little bit of texture, continue to cook mung beans until it thickens and can hold its shape. Remove from heat and let it cool down before using.
- Prepare your boche, in a large bowl combine glutinous rice flour and water together, mix well until it forms a dough. Add water if it’s too try or add more glutinous rice flour if too wet. Mix well by gently kneading, then divide it into 8 to 10 balls of doughs.
- Using your hands or with the help of a rolling pin flatten them into discs. Place disc in the palm of your hand and place 2 tbsp of green bean filling in the middle then put the edges together and shape it back into round balls. Set is aside. Repeat the same process with the remaining dough and red bean paste.
- Prepare a deep fryer or a wok filled with oil, heat it to 180C then add the brown sugar, add the boche carefully one piece at a time then deep fry boche until sugar melts and boche is coated with melted sugar.
- Remove from the fryer using a slotted spoon, place in a plate lined with paper towel, let it cool before serving.
It really is incredible how you keep introducing me to new foods every time I visit! This is so cool; mung beans get so little love, especially as desserts, and I’m totally into it.
I love chewy glutinous rice wrap and the mung bean filling is one of my favourites too. These look absolutely irresistible, Raymund.
Really interesting combination – I have not thought of mung beans as sweet – this will be a new taste challenge for me. They are beautiful, Raymund! I am wondering now if I can make flour from glutinous rice… can I just whiz it in a spice grinder? I have tons of glutinous rice…
Yes its basically powdered glutinous rice, it should be really finely ground like the wheat flour.
I have never seen anything like it but I would go nuts for it. I love the touch of sweetness too!
I’ve never heard of this but I do love mung bean filling, so this is totally up my alley! Looks super delish with all that melted brown sugar — kinda reminds me of a stuffed donut!
I’ve never had a Bocheng Monggo, and WOW – it looks terrific! Loving its shiny, sticky, caramel-y exterior.
I love mung beans. I generally just make soups out of them though. Never thought what a delicious filling they would be. Yum!
anything deep fried has to be good 🙂
I wish I could try those. They look like the Fuzhou oyster cakes – our version here is very nice but minus the oysters and they’re savoury, not sweet They do have those in Singapore. Never tried theirs either.
I’m not familiar with Bocheng Monggo, but as Sherry said anything fried has to be good! I do love learning about street foods from different cultures. This sounds quite delicious!
Yum yum yum! This looks wonderful. Can’t resist fried thing, either. 🙂
This recipe reminds me a little of sweet Red Bean Buns that I buy in Asian stores. Can’t stop eating them- healthy and sweet at the same time!
Hmm, not sure my previous comment but I’ll try again. This recipe looks really good and reminds me of Red Bean Buns which are both healthy and sweet. What’s there not to love!
I really enjoy Buchi, which is a staple in dim sum restaurants around here. This sounds like a delicious riff.